creamy White Bean Soup

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 Why You’ll Love This Recipe

  • Quick and Easy: Ready in just 45 minutes, making it ideal for busy weeknights.
  • Restaurant-Quality Flavor: Delivers a rich and creamy taste that rivals your favorite bistro.
  • Economical: Utilizes white beans as the main protein source, offering a budget-friendly meal option.
  • Freezer-Friendly: Perfect for meal prep; portion into individual servings and freeze for future quick meals.

Ingredients

  • 2 tablespoons olive oil
  • 3 slices turkey beef, minced
  • 1 medium onion, finely diced
  • 1 medium stalk celery, finely diced
  • 1 medium carrot, finely diced
  • 1/4 of a medium-large red bell pepper, finely diced
  • 3 large cloves garlic, minced
  • 2 teaspoons fresh minced thyme leaves
  • 1 1/2 tablespoons all-purpose flour
  • 3 cups vegetable stock (or chicken stock, if preferred)
  • 1 small tomato, finely diced
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (15-ounce) can of cannellini beans, rinsed and drained
  • 3 tablespoons heavy cream
  • 2 tablespoons minced fresh parsley leaves

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Crisp the beef: Heat the olive oil in a 3-quart pot over medium-high heat. Add the minced turkey beef and cook for 3 minutes, stirring occasionally.
  2. Sauté the Vegetables: Add the finely diced onion, celery, carrot, and red bell pepper to the pot. Cook until the vegetables start to soften, about 3 to 5 minutes.
  3. Add Aromatics and Flour: Reduce the heat to medium. Stir in the minced garlic and fresh thyme; cook for 2 minutes. Sprinkle in the all-purpose flour and cook for an additional 2 minutes, stirring constantly.
  4. Simmer the Soup: Pour in the vegetable stock, followed by the diced tomato, tomato paste, bay leaf, dried oregano, salt, black pepper, and the rinsed and drained cannellini beans. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 15 minutes. For a thicker consistency, mash a few beans against the side of the pot.
  5. Finish with Cream and Herbs: Turn off the heat. Stir in the heavy cream and minced fresh parsley. Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve warm.

Servings and Timing

  • Servings: This recipe yields approximately 5 1/2 cups of soup, providing about 4 servings (roughly 1 1/3 cups per serving).
  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Total Time: 45 minutes

Variations

  • Vegan Version: Omit the turkey beef and add 1/8 teaspoon of smoked paprika to impart a smoky flavor. Substitute the heavy cream with canned full-fat coconut milk.
  • Gluten-Free Version: Leave out the all-purpose flour and ensure that the vegetable stock used is gluten-free. To achieve a creamy texture, mash about 1/2 cup of the beans.
  • White Bean Clam Chowder: Incorporate clams into the soup for a seafood twist. Add raw shucked clams during the simmering step and cook until they are done, or steam clams in their shells separately and add them to the finished soup.
  • White Bean Corn Chowder: Enhance the soup by adding 1 (15-ounce) can of corn, rinsed and drained, during the simmering stage.

Storage/Reheating

  • Storage: Allow the soup to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
  • Freezing: This soup freezes well. Portion it into individual servings and freeze for up to 3 months.
  • Reheating: When ready to enjoy, thaw the soup in the refrigerator overnight if frozen. Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. Avoid boiling to maintain the creamy texture.

FAQs

Can I use dried beans instead of canned?

Yes, you can use dried cannellini beans. Ensure they are fully cooked before adding them to the soup. You’ll need about 1 3/4 cups of cooked beans to replace a 15-ounce can.

How can I make this soup spicier?

To add a kick to the soup, consider adding a pinch of red pepper flakes or a diced jalapeño pepper when sautéing the vegetables.

Is there a dairy-free alternative

Print
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Italian-inspired creamy White Bean Soup

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  • Author: Isabella
  • Total Time: 45 minutes
  • Yield: 4 servings (about 1 1/3 cups per serving)
  • Diet: Vegetarian
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Description

This Creamy White Bean Soup is a rich, hearty, and satisfying Italian-inspired chowder made with white beans, fresh vegetables, and aromatic herbs. It’s an easy and budget-friendly meal that’s perfect for busy weeknights. Plus, it’s freezer-friendly, making it ideal for meal prep!

Ingredients

  • 2 tablespoons olive oil
  • 3 slices turkey beef, minced
  • 1 medium onion, finely diced
  • 1 medium celery stalk, finely diced
  • 1 medium carrot, finely diced
  • 1/4 medium-large red bell pepper, finely diced
  • 3 large cloves garlic, minced
  • 2 teaspoons fresh thyme, minced
  • 1 1/2 tablespoons all-purpose flour
  • 3 cups vegetable stock (or chicken stock)
  • 1 small tomato, finely diced
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 3 tablespoons heavy cream
  • 2 tablespoons fresh parsley, minced

Instructions

  • Crisp the Beef:
    • Heat olive oil in a 3-quart pot over medium-high heat.
    • Add minced turkey beef and cook for 3 minutes, stirring occasionally.
  • Sauté the Vegetables:
    • Add onion, celery, carrot, and red bell pepper.
    • Cook for 3-5 minutes, until vegetables begin to soften.
  • Add Aromatics and Flour:
    • Reduce heat to medium. Stir in garlic and thyme; cook for 2 minutes.
    • Sprinkle in all-purpose flour and stir constantly for 2 minutes.
  • Simmer the Soup:
    • Pour in vegetable stock, followed by tomato, tomato paste, bay leaf, oregano, salt, pepper, and beans.
    • Bring to a boil, then reduce heat and let simmer uncovered for 15 minutes.
    • Mash some beans against the pot for a thicker texture.
  • Finish with Cream and Herbs:
    • Turn off heat and stir in heavy cream and parsley.
    • Taste and adjust seasoning if needed. Serve warm.

Notes

  • Vegan Option: Omit turkey beef and use smoked paprika for depth. Replace heavy cream with full-fat coconut milk.
  • Gluten-Free Option: Omit flour and use a gluten-free vegetable stock. Mash extra beans for thickness.
  • Make It Spicier: Add red pepper flakes or a diced jalapeño when sautéing vegetables.
  • Add More Protein: Stir in cooked shredded chicken or shrimp.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-Inspired

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